Dry Baker's Yeast

A dormant form of the fungus Saccharomyces cerevisiae. Once awakened by hydration (warm water at 35°C max, beyond which it dies) and fed with starch, it triggers the marvel of alcoholic fermentation: it "digests" the complex sugars of the flour and expels carbon dioxide and ethanol. This gas is trapped by the elastic gluten network formed during kneading, causing the dough to double in volume. It is the organic heart of all great bread-making (breads, brioches, pizzas).